Comforting, succulent, hearty and so very delicious. This stew is defi nitely worth the wait. Garnish the dish
with chopped fresh dill or thyme, if you like. Optional: serve with mashed sweet potatoes, polenta or egg

Here’s what you need:

• 2 Tablespoons coconut oil, divided
• 2 yellow onions, thinly sliced
• 5 carrots, sliced into rounds
• 1 sweet potato, peeled and cubed
• 2 cloves garlic, minced
• 1 Tablespoon fresh ginger, minced
• 2 Anaheim chili peppers, seeded and diced
• Salt and pepper

• 200g dried apricots, chopped
• 900g lamb meat, bone-in
• 900ml organic beef broth
• 1 Tablespoon lemon juice
• 2 Tablespoons fresh dill, minced
• 1/4 cup fresh parsley, minced
• 1 teaspoon dried basil

1. In a large thick-based pan melt one tablespoon of the coconut oil over medium-high heat. Add the
onions, carrots, sweet potato, garlic, ginger, chili pepper, and apricots. Sauté for 10 minutes and then
transfer everything to the slow cooker.
2. Salt and pepper the lamb. Add a tablespoon of coconut oil to the skillet and brown the lamb, about
6 minutes. Transfer the lamb to the slow cooker.
3. In a medium bowl combine the broth, lemon juice, and remaining fresh and dried herbs.
Mix well then pour into the slow cooker.
4. Cook on low for 6 to 8 hours. Salt and pepper

Serves 8

Nutritional Analysis: One serving equals: 352 calories, 12g fat, 418mg sodium, 25g carbohydrate, 4g fi ber, and 36g protein